Turkey Cranberry Quesadillas

Corn tortillas filled with leftover Thanksgiving turkey, cranberry sauce, and melted cheese make these Turkey Cranberry Quesadillas the perfect day-after-Thanksgiving lunch or dinner!

Course Main Course
Cuisine American
Keyword turkey cranberry quesadillas
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 quesadillas


  • 12 MissionĀ® Super Soft Extra Thin Yellow Corn Tortillas
  • 6 slices Havarti cheese (or other white cheese)
  • 3 cups left over turkey, sliced
  • 3/4 cup sliced cranberry sauce, or about 9 slices
  • 1 cup shredded mozzarella cheese
  • nonstick spray


  1. Assemble the quesadillas: 1 MissionĀ® Super Soft Extra Thin Yellow Corn Tortilla, 1 slice of Havarti cheese, about 1/2 cup turkey, 1 1/2 slices of cranberry sauce spread out, a sprinkle of mozzarella cheese, and a 2nd tortilla. Repeat for all quesadillas.

  2. Heat nonstick skillet* over medium heat and spray with nonstick spray. Place quesadilla into skillet and cook about 3 minutes, then flip carefully and cook 1-2 more minutes, until browned and cheese is melted but not burnt. Repeat for all quesadillas.

  3. Cut turkey cranberry quesadillas into 1/4 slices, then serve immediately.

  4. *Alternatively, you can cook all the quesadillas at one time on a large griddle. Follow above instructions.